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Add a photoPlace a scoop of rice in a soup bowl and ladle the soup over the rice.
This soup is delicious!!
With Love,
Catherine
xo
Ingredients
- 1 head bok choy â sliced
- ½ cup sliced baby carrots
- 7 cloves garlic â chopped
- 1 onion â sliced
- 2 roasted jalapeños â chopped with seeds
- 4 cups chicken broth
- 29 oz. can cannellini beans â drained & rinsed
- 2 tablespoons brown sugar
- Dashes of red pepper flakes
- Dashes of sea salt
- 2 cups uncooked rice â prepare in a rice cooker
- Olive oil for drizzling
- Dressing for Rice:
- Juice of 2 lemons
- 2 tablespoons brown sugar
- Dashes of ground cumin
- Dashes of chili powder
Directions
- Heat a wok or sauce pan with a drizzle of olive oil add the brown sugar and red pepper flakes and heat. Add the sliced onion, jalapeños and garlic and sauté until the onion is slightly clear.
- Add the bok choy and carrots and let the bok choy cook down. Add the chicken broth and beans and let the soup simmer on low while preparing the rice.
- When the rice is prepared place in bowl and drizzle the dressing over the rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 680g | |
| Recipe makes 5 servings | |
| Calories 556 | |
| Calories from Fat 44 | 8% |
| Total Fat 4.98g | 6% |
| Saturated Fat 0.87g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1056mg | 44% |
| Potassium 1195mg | 34% |
| Total Carbs 108.56g | 29% |
| Dietary Fiber 14.3g | 48% |
| Sugars 19.4g | 13% |
| Protein 19.84g | 32% |
